Best Honey Biscotti Recipes

HONEY, ANISE AND ALMOND BISCOTTI

Steps:

• Whisk first 4 ingredients in medium bowl to blend. Whisk oil, sugar, honey, eggs, lemon peel, aniseed and vanilla in large bowl until smooth. Stir in flour mixture, then nuts. Cover and refrigerate dough until well chilled, about 3 hours.
• Preheat oven to 350°F. Butter and flour 2 large baking sheets. Spoon out dough in 3 equal strips (2 on one sheet, spaced well apart, and 1 on second sheet). Using well-floured hands, shape strips into 2-inch-wide by 1-inch-high logs.
• Bake logs until just springy to touch, switching and turning pans after 10 minutes, about 20 minutes total (logs will spread). Cool 15 minutes on sheets. Maintain oven temperature.
• Using large spatula, gently transfer logs to work surface. Using serrated knife, cut each log on diagonal into §-inch-thick slices. Arrange slices, cut side down, on baking sheets. Bake until bottom side browns, about 7 minutes. Turn cookies over. Bake until bottom side browns, about 7 minutes longer. Transfer to racks and cool (cookies will crisp as they cool). (Can be made 2 weeks ahead. Store airtight at room temperature.)

HAZELNUT, ORANGE AND HONEY BISCOTTI

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
• In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
• Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
• Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
• Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.

HONEY ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
• Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
• Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.
• Add honey-water and stir until all the ingredients are incorporated into a thick dough.
• Divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan)--Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs.
• Bake at 350°F for about 30 minutes; they should be well risen, firm, and a dark golden color. It is important that the logs bake a half hour or very close to it.
• After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
• Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry.
• If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
• Allow to cool in the pan and store in a tin or tightly closed container.
• (Note: I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).

HONEY AND ALMOND BISCOTTI

Steps:

• Preheat oven to 375°F. Butter and flour large baking sheet. Whisk flour, 1 1/2 cups sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add 4 eggs, honey, lemon peel and vanilla to well. Stir egg mixture until blended; gradually mix in dry ingredients. Mix in almonds.
• Drop dough onto prepared sheet by tablespoonfuls, forming two 12-inch-long by 2-inch-wide logs. Space logs 3 inches apart. Using moistened fingertips, shape logs neatly. Beat remaining egg in small bowl. Brush logs generously with egg; sprinkle with 1 tablespoon sugar. Bake logs until golden and firm to touch, about 15 minutes. Cool logs on baking sheet 10 minutes. Reduce oven temperature to 325°F.
• Transfer warm logs to work surface. Cut on slight diagonal into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 clean baking sheets. Bake until pale golden, about 8 minutes. Cool completely. Store airtight up to 1 week.

HONEY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.
• Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool.

HONEY BISCOTTI

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
• Using the paddle attachment of an electric mixer, cream the butter until light and creamy.
• Beat in sugar and honey until smooth, then add eggs one at a time.
• Add vanilla and orange flower water and mix to thoroughly combine.
• Mix dry ingredients into the wet just until mixed.
• The dough should be stiff at this point.
• Stir in the orange zest and pistachios.
• Divide dough in half.
• On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log.
• Bake in the preheated oven for 20-25 minutes, until golden.
• Remove from the oven and transfer logs to a cutting board.
• Reduce oven to 325°F
• While still warm, Use a long serrated knife to cut each log diagonally into ½-inch slices.
• If logs become cool and begins to crack when cut, rewarm in the oven for about 30 seconds until soft enough to slice easily.
• Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored. Remove from the oven and cool completely on wire racks, then store in an airtight container.
• [Chef�s Note: If you do not have access to orange flower water, feel free to substitute orange extract or use all vanilla extract. Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake. These cookies will keep for a few weeks stored in an airtight container; they also freeze nicely in an airtight plastic bag for a few months.].

HONEY APRICOT BISCOTTI

Steps:

• In a small bowl, whisk together the egg whites, honey and extract; set aside. In another bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Make a well in the center; add egg white mixture. Stir until moistened. Fold in apricots., Spray a baking sheet with cooking spray; dust with flour. Divide the dough in half. On a prepared baking sheet, shape each portion 6 in. apart into a 12-in. x 2-in. rectangle. , Bake at 325° for 30 minutes or until golden brown. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place cut side down on baking sheets. Bake for 7 minutes; turn over and bake 7 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight container.

HONEY WHOLE WHEAT ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees and place parchment paper on a large cookie sheet.
• Sift flours,baking powder,sugar and cinnamon. Add nuts and resift.
• Cut in margarine with finger tips until well blended. Make a well in center.
• Warm honey slightly.
• Put eggs and warmed honey into dry ingredients and knead into a smooth ball.
• Dough should be firm and manageable: if it is too soft and sticky, add a little more flour.
• Divide dough and form into 2 oblong loaves about 1 1/2 inches high and thick.
• Place both loaves on the prepared pan about 4 inches apart.
• Brush top and sides with reserved egg white.
• Bake at 350 degrees for 30 minutes.
• Do not turn oven off.
• Remove from oven,slice in 1/2 inch pieces, place all pieces on one side back on the cookie sheet and return to oven for 10 minutes.
• Remove from oven, turn over all pieces to the other side and return to oven for another 10 minutes.
• Turn off oven, transfer all biscotti to a wire cooling rack and let cool for 30 minutes.
• Store in air-tight container or freezer bags.
• They will stay fresh for weeks.

HONEY NUT OAT BISCOTTI

Steps:

• In bowl, beat butter with sugar until fluffy; beat in honey.
• Beat in eggs, 1 at a time; beat in vanilla.
• Mix together flour, rolled oats, pecans, cinnamon, baking powder, baking soda and salt; stir into butter mixture until moistened.
• On large greased baking sheet, spoon batter into two 10 x 2 inch logs, smoothing surface with floured fingers.
• Bake in 350 F.
• oven for 30 minutes or until lightly browned.
• Let cool on pan for 5 minutes.
• Transfer logs to cutting board; cut diagonally into 1/2 inch thick slices.
• Stand slices up, slightly apart, on baking sheet.
• Reduce heat to 325 F.
• ;bake for 25 to 30 minutes or until golden and almost firm to the touch.
• Remove to rack and let cool.
• (Cookies can be stored in airtight container for up to 1 week.) Makes 30 cookies.
• VARIATION: Honey Nut Apricot Biscotti: For this softer, less crunchy version of the classic biscotti, reduce pecans to 3/4 cup and add 1/3 cup chopped dried apricots.
• Canadian Living Per cookie: about 145 calories, 2 g.
• protein, 6 g fat, 20 g carbohydrate.

ORANGE HAZELNUT AND HONEY BISCOTTI

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl. 2. In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined. 3. Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them. 4. Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti). 5. Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool. Yield: 5 dozen smaller cookies (cut across the log)

HONEY OAT BISCOTTI

Steps:

• Preheat oven to 375 F. (will be turned down to 300F. for second baking.)
• Cream butter.
• Beat in honey, eggs and vanilla.
• Combine flour, cinnamon, baking powder, baking soda and salt; mix well.
• St into butter mixture. Stir in oats and nuts.
• On greased baking sheet, shape dough into 2 (10x3x1-inch) logs.
• Bake at 375 F. for 12-15 minutes, or until lightly browned.
• Cool 5 minutes; remove to cutting board.
• Cut each log into 1/2-inch strips; place on cookie sheet. Bake at 300F., 25-30 minutes or until crisp throughout strip.

HONEY, HALVA AND CARDAMOM BISCOTTI

Steps:

• Preheat the oven to 275°F and have a lined half sheet pan nearby. 2. To make the biscotti, in a large mixing bowl with a handheld beater or in a stand mixer with a paddle attachment, beat the granulated sugar, honey, tahini, vegetable oil, milk and vanilla until combined. Then add the flour, baking powder, cardamom and salt, and beat until just combined. 3. Divide the dough in half and shape into two ¾-inch-tall, 4-inch-wide loaves on the baking sheet, leaving a couple inches of space between the loaves. Sprinkle them with the sesame seeds and raw sugar, and bake for 25 minutes, or until they turn light golden brown. Remove from the oven and, using a serrated knife, gently slice the loaves into 1-inch-wide cookies. Tip the cookies on their sides and place back in the oven to bake for another 20 minutes, or until the edges of the cookies turn golden brown. Remove from the oven and allow to cool, preferably overnight on the counter uncovered. 4. To make the glaze, in a saucepan, heat the coconut butter, coconut milk, agave and vanilla until liquefied. Allow the mixture to cool slightly, then pour into a squeeze bottle with a small tip, and drizzle over the cooled biscotti. Sprinkle with more sesame seeds, if you like, and serve.